Fresh Ricotta Cheese

1. 1

   Pour milk into a large non reactive pot.

2. 2

   Add the acid or lemon juice and salt; stir.

3. 3

   Heat the milk to 195 degrees.

4. 4

   Stir often to avoid scorching.

5. 5

   When curds and whey separate, turn off the heat.

6. 6

   Allow to set undisturbed for 10 minute.

7. 7

   Line a colander with a clean muslin dish towel or several layers of cheesecloth and place over a large bowl or container.

8. 8

   Ladle the hot curds and whey into the cloth covered colander.

9. 9

   Tie the cloth into the bag and hang the cheese to drain for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.